The good manufacturing practice (GMP) in the main food industry sectors requires that the equipment must be cleaned prior to use. The main task of a cleaning process is removal of residues and contaminants (physical, chemicals, microbiological) from all parts in contact with the products.

Concerning the liquid egg sector, there is a lot of specific knowledge and a number of requirements that must be considered to obtain an appropriate result in cleaning, and generally in sanitation. Some of the basic requirements regarding the design, the sanitary equipment, the installation and automation of the line must be considered carefully, especially in a new plant. Optimization is the combination of the best components meant to reduce cleaning costs (chemicals, time, water, power, etc.) maintaining the best quality levels.

CIP (Cleaning-In-Place) is an automatic cleaning and disinfecting system designed to reduce manual operations (disassembly and reassembly). It can be integrated in existing plants; cleaning separate parts while other parts are still in production without any risk of contamination.

A CIP must be designed to save money in terms of man-hours, cleaning solutions, energy, water, wastewater and most important: it has to guarantee the proper cleaning and sanitation of the equipment it’s meant to serve. A good CIP should always be the best compromise between cleaning efficiency, energy saving and water consumption.


Various setup of CIP systems

Depending on the type of controls (manual or automatic), the type and distance of the utilities to clean and the type of detergent SANOVO has various setups of CIP systems, based on:

  • Number of tanks depending on the type of cleaning solutions
  • Automation level (manual or automatic)
  • Tank capacity depending on the pipe dimensions and the complexity of the plant
  • Flow rate depending on the type of utilities to clean
  • Various optionals for the optimisation of the cleaning procedures
A good cleaning procedure is based on:


  • Flow rate (a general rule of thumb says between 1.5 - 3.0 m/s (4.9 -9.8 ft./s) in the pipes)
  • Temperature (depending on the cycle and type of chemicals)
  • Pressure (important for the cleaning of the tanks or containers)
  • Concentration (quantity of acid and alkaline)
  • Cleaning time (depending on the step in the cycle)


Contact your local specialist

Roberto Colavitti

Product & Business Manager
Managing Director Italy

  • +39 335 5462093

Bill Kelly

Sales Director

  • +1 574 551 6104

Jeffrey Goward

Regional Sales Manager

  • 1-623-606-5694

Chris Long

Regional Sales Manager

  • +1-574-527-5100

Tom März Sandholt

Product & Business Manager

  • +45 30 58 11 16